I did not get the recipe for the “homemade smoked mackerel”, which includes the strange “liquid smoke” thing. What is it, some sort of artificial substitute made for food industry?
And why the hell should I try to immitate the taste of a smoked mackerel, which can be bought in every shop vacuum-packed?

I made the smoked fish, whiting in this case. After marinading in the refrigerator for days I poached the fish in white wine. Then then made a sauce of the poaching liquid with a handful of chopped parsley, thickened with a little starch. It came out very well! Thanks for the recipe!